Ingredients

Method

• 1 T sunflower oil
• 1 onion, sliced
• 100 g sultanas
• 1 x 2 cm piece ginger, grated
• 1 t dried chilli flakes
• 1 T mustard seeds
• 1 t ground coriander
• 1 t ground cumin
• sea salt and freshly ground black pepper, to taste
• 1 x 400 g can cannellini beans, drained and rinsed
• 2 T chopped coriander
• 2 garlic cloves, chopped finely
• 1 T lemon juice
• 1 T pomegranate molasses
• 1 T extra virgin olive oil
• fresh bread, to serve

Method

Ingredients

Heat the sunflower oil in a pan. Cook the onion in the oil until caramelised, then add the sultanas, ginger, chilli flakes, mustard seeds, ground coriander, ground cumin and season to taste.

Cook for 5 minutes until a paste forms. Transfer to a bowl and add the cannellini beans, chopped coriander, garlic cloves, lemon juice, pomegranate molasses and olive oil.

Season to taste. Mix and serve with bread.

Cook's note: if you can't find or make pomegranate molasses, a mix of honey and a touch of Balsamic vinegar will be just as delicious.